As served at Berney Elementary. This is such a flexible recipe that allows you to use what you have on hand. It is also very inexpensive, easy to make, healthy and delicious.
1.5 lbs pasta of your choice
3 cups of cooked beans of your choice
3 cups of chopped greens of your choice (Romaine, spinach, kale, salad greens)
4-5 chopped and roasted carrots
Thinly sliced apple
Creamy Basil Dressing – 4-6 servings
2 tsp. dried basil or 2 Tbs. fresh minced basil
1 Tbsp. minced shallot
3 Tbsp. white balsamic vinegar
½ tsp salt
Pepper to taste – ¼ tsp
1 Tbsp. Mayonnaise
1/3 cup olive oil
Mince Shallot and mix in bowl with basil, salt and pepper. Add vinegar and mayonnaise and mix. Whisk while you slowly add olive oil.
Toss dressing with a salad of choice. The salad served at Berney on February 28th, 2013 was a mix of Romaine lettuce, whole wheat pasta, beans and optional toppings including roasted carrots, fresh cucumbers, radish, apples and celery.